Baked Chicken with Smoky Honey-Apricot Glaze, Creamy Pearl Barley Rice and Sautéed Swiss Chard

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Season the chicken thighs on both sides with 4 g (3/4 tsp) salt and the black pepper.

2. 2

   2. In a small bowl, mix the apricot jam, honey, smoked paprika, 3 minced garlic cloves, lemon zest, lemon juice, Dijon mustard, and 15 ml (1 tbsp) olive oil. If the glaze is too thick, loosen it with 15 to 30 ml (1 to 2 tbsp) water.

3. 3

   3. Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the chicken for 2 minutes per side until lightly browned but not fully cooked.

4. 4

   4. Brush the top of the chicken with half of the glaze and transfer the skillet to the oven. Bake for 18 to 22 minutes at 220 °C / 425 °F, until the chicken is fully cooked. Halfway through, brush with the remaining glaze.

5. 5

   5. Meanwhile, make the barley. In a medium saucepan, cook the yellow onion with the butter over medium heat for 4 minutes, stirring, until softened.

6. 6

   6. Add the pearl barley and cook for 1 minute so it absorbs the flavor. Pour in the hot chicken broth and add 2 g (1/4 tsp) salt. Bring to a boil, reduce the heat, partially cover, and cook for 25 to 30 minutes, stirring occasionally, until the barley is tender and creamy.

7. 7

   7. Turn off the heat and stir the grated Parmesan cheese into the barley until creamy. Adjust salt if needed.

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   8. In another skillet, heat the remaining oil and sauté the Swiss chard stems first for 2 minutes. Add the remaining minced garlic clove and cook for 30 seconds. Add the Swiss chard leaves and the rest of the salt, and sauté for 2 to 3 minutes until wilted.

9. 9

   9. Let the chicken rest for 5 minutes out of the oven. Serve a bed of creamy barley, top with the glazed chicken, and finish with the sautéed Swiss chard and any pan juices.